As summer arrives and mangoes begin to ripen, kitchens come alive with a variety of special dishes that use this season’s fruit to the fullest. But a relatively unknown way to use raw mangoes is to make
a sharp, comforting rasam, and this special raw‑mango version offers the perfect way to beat the heat.
This peppery curry uses sour green mango as its star, lending rasam an extra punch of sourness that wakes up the palate and cools the body from the inside. Traditionally served with rice or sipped like a broth, this raw‑mango rasam is light on the stomach, easy to digest, and rich in immunity‑boosting vitamin C from the unripe fruit.
This recipe, which uses raw mango to make a tangy rasam, was shared by food content creator Sudipa Chowdhury (@cookwith_su) on Instagram.
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Raw Mango Rasam Recipe
Ingredients:
• 1 raw mango, peeled and cut into cubes
• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp black peppercorns
• 1 tsp methi (fenugreek seeds)
• 7–8 garlic cloves
• 1 tbsp toor dal
• Curry leaves
• 1–2 dried red chillies
• 2–3 green chillies
• 3–4 garlic cloves (for crushing)
• 5–6 black peppercorns
• 1 tsp cumin seeds
• 1–2 tbsp oil
• 1 tsp black mustard seeds
• 1 tsp methi seeds
• 1–2 dried red chillies
• 1 tomato, chopped
• ½ tsp turmeric powder
• ½ tsp red chilli powder
• A pinch of hing (asafoetida)
• Salt to taste
• Fresh coriander leaves, chopped
• Water (preferably the water used to boil the mango)
Method:
1. Peel the raw mango, cut it into cubes, and boil until soft. Blend the boiled mango into a smooth paste and keep the water used for boiling aside.
2. In a pan, dry roast coriander seeds, cumin seeds, black peppercorns, methi seeds, garlic cloves, toor dal, curry leaves, and dried red chillies until aromatic. Grind into a fine rasam powder and keep aside.
3. In a mortar and pestle, crush green chillies, garlic cloves, black peppercorns, and cumin seeds. Keep aside.
4. Heat oil in a pan. Add black mustard seeds, methi seeds, curry leaves, and dried red chillies. Let them splutter.
5. Add chopped tomatoes and salt. Then add the crushed green chilli–garlic mixture. Cover and cook for about 5 minutes.
6. Add the prepared mango paste and sauté for a few minutes.
7. Add turmeric powder, red chilli powder, and hing. Mix well and cook briefly.
8. Pour in the reserved mango boiling water and bring it to a boil.
9. Add the prepared rasam powder and let it simmer for about 5 minutes.
10. Turn off the flame, garnish with chopped coriander leaves, and serve hot with rice.
